CMJ's famous trifle

A good trifle is just one of those things I love. You will love this one. It’s massive. You can, of course, give it your own spin — there’s no right or wrong with trifle.

This recipe is taken from Cooking 4 Change. With all profits from Cooking 4 Change cookbook going to the Cooking 4 Change Foundation to be distributed to the charities Auckland City Mission, Leukaemia & Blood Cancer NZ, Paw Justice and the Starship Foundation, every gift you make of this book is also a gift to a very good cause.

The book is a collection of recipes shared by 101 New Zealand celebrities with Dick Frizzell, Colin Mathura-Jeffree’s trifle might be one you want to share before Christmas Day. Available from bookstores or at pottonandburton.co.nz/c4c

Directions

For the custard, place the milk in a double boiler and bring it to a simmer. Add the cardamom pods, vanilla bean and vanilla extract. Place the sugar, egg yolks and cornflour in a bowl and whisk to combine. Splash a little of the heated milk into the egg mixture, then stir the egg mixture into the hot milk. Stir over a low heat until it is thick enough to coat the back of a wooden spoon. Remove the vanilla bean and cardamom pods, pour into a bowl and set aside to cool to room temperature.

Place the seasonal fruit in a pot with the coconut water, sugar and ½ cup of the passionfruit vodka. Cook over a medium heat until the fruit is soft but not mushy.

Place the jelly crystals in a bowl and add 2/3 cup boiling water. Stir to dissolve then add the remaining passionfruit vodka. Chill then dip each slice of jam roll into the jelly mixture and place on the bottom of a large glass bowl.

Top with a layer of the cooked fruit, then dollop over some jam and swirl over some passionfruit pulp. Carefully pour some custard on top. Repeat the layers then top with the strawberries.

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well. Be Well – Your recipe for life.